Chicken “Doodle” Soup

Chicken “Doodle” Soup


  • 1 tbsp coconut or MCT oil
  • 1 pound (453 grams) boneless, skinless chicken breast or thighs
  • 1 cup diced celery
  • 1/2 cup diced carrots
  • ¾ cup (approx. 6) chopped green onion, green part only
  • 6 cups chicken or vegetable stock
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • 1 tsp. pink Himalayan salt
  • ⅛ tsp. fresh ground pepper
  • 2 cups (300 grams) spiralized Daikon noodles


  1. To make on a stove top: Add coconut oil and chicken to a large saucepan.
  2. Cook on medium for 15 minutes, until chicken is just about cooked through. Shred with a fork.
  3. Add celery, carrots and onions. Cook for another 5 minutes. Add remaining ingredients.
  4. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.
  5. Once complete, add Daikon noodles and serve.


You can find daikon in your local grocery store. (Health food stores, Superstore, and Walmart). Best if made into noodles with a spiralizer, but a vegetable peeler will work as well.

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